I'm kind of new to this site. I've really enjoyed and learned from reading the posts of the experienced trappers. Thanks for the help.

I was looking at the history of Trapperman and saw that Benny played a big role in getting it started. Saw that he was in college several years ago. I was just wondering what happened to him afterwards. Did he choose a different career?

That was a great story on how this site came to be.

Did you look him up in the User List?
you can PM him and ask him!
it says he was on here in Jan

He's been runnnig around doing cooking shows among other things

there's a Benny Dover on here quite a bit but probably not the same one.

No, our Benny is Benny Marascalco. He's a great cook. He was a chef in New Orleans for awhile, and he appeared on Emeril Live featuring his burger. https://suburbangourmet.wordpress.com/2007/05/29/italian-hamburgers/

He drops in from time to time. I'll see if I can get him to come in and say Hi.

And today's his birthday. Happy Birthday Mr. Wizard!!!!

Hey fellas I aint dead yet just hangin down in Perdido Key flippin a house and havin me some fine grub for me birthday.
Hope yall all had a good year, it sure snowed enough........

Happy Birthday Benny! Thanks for stopping by and I have always enjoyed the story how TM got their start and you being a big part of that.

Thanks Benny for all you have done. Perdido Key says to me that those must be Royal Reds on that plate!! Happy Birthday!

Birthday Happy Benny, i have your Rue Recipes fm way back and your deke flying decoys info. I answered your question on what this. You posted pic of bear scratch tree. Love those wild shrimp.... take care

Happy B-Day

Thanks fellas, it seems a long time ago that all of this began with Charles sitting at my kitchen counter smoking his pipe.
I always knew there was a real need for a place like this. Happy that being a man of your word really does make good things happen sometimes.
RdFx I have changed how I cook roux these days.
I put it in a cast iron skillet and into the oven @ 380° and keep an eye on it until it gets to the color that I want.
Usually about an hour or little more.
Then I pour it out onto a thick bed of paper towels and let all the oil drain out of it.
It's much easier to use it in more precise amounts adding it by spoonfuls until it gets where you want it in a gumbo etc.